Easy Cream Cheese Loaf Cake with Lemon Zest
If you love a cake that stays soft for days, this Cream Cheese Loaf Cake is the one.
Unlike traditional pound cakes that rely on heavy butter, this recipe uses vegetable oil and cream cheese to create a texture that is unbelievably moist and tender. The cream cheese adds richness and a slight tang, while the lemon zest and vanilla cut through for a bright, fresh flavor.
Because we use oil, you don't need to wait for butter to soften, and the cake won't dry out on the counter. It’s the perfect simple tea cake!
Ingedients:
300 g all-purpose flour
4 tsp baking powder
3 eggs
170 g sugar
1 tsp vanilla extract
1/2 tsp rum (optional)
zest of a lemon
1 cup — 240 ml vegetable oil
250 g – 260 g cream cheese
Method:
1.
Prep the oven and pan: Preheat your oven to 180 °C (160 °C fan). Generously butter a 30 x 11 cm (11.8 x 4.3 in) loaf pan. Tip: For extra security, you can line the bottom and sides with parchment paper.
2.
Combine dry ingredients: In a bowl, sift together the flour and baking powder. Set aside.
3.
Whip the eggs and sugar: In a large mixing bowl (or stand mixer), beat the eggs, sugar, vanilla extract, rum (if using), and lemon zest. Continue beating until the mixture is pale, thick, and fluffy.
4.
Add the liquids: While the mixer is running, gradually pour in the vegetable oil in a steady stream until fully incorporated.
5.
Add the cream cheese: Add the cream cheese to the batter and beat until it is completely smooth and no lumps remain.
6.
Fold in the flour: Add the sifted flour mixture. Mix on the lowest speed (or fold by hand) just until the flour disappears. 💡 Do not overmix at this stage, or the cake may become tough.
7.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8.
Cool: Let the cake cool in the pan for 10–15 minutes, then gently run a knife around the edges and invert it onto a wire rack to cool completely before slicing.
Notes 📌
Room Temperature Ingredients: For the smoothest batter, make sure your eggs and cream cheese are at room temperature before you start. This prevents the cream cheese from curdling or staying lumpy.
Cream Cheese Type: I use low-fat cream cheese for a lighter texture, but full-fat works perfectly well if you prefer a richer cake.
Storage: Since this is an oil-based cake, it stays moist for days! Store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Tips 💡
1. This recipe is a great way to use-up extra cream cheese in your refrigerator.
2. Do not open the oven door too early to make sure the cake does not sink.
Share on X:
DISCLOSURE: I often review or link to products & services I regularly use and think you might find helpful. Wherever possible I use referral links, which means if you click one of the links and make a purchase I may receive a small commission or other compensation. I am a participant in the Amazon Services LLC Associates Program, and as an Amazon Associate I earn from qualifying purchases.
All rights reserved ©2025 Parsley Me This!
by Zeina Haddad
